Description
Bourbon Chicken is traditionally a Southern dish, and after moving to Pennsylvania from Oklahoma, I really missed this. I searched for a recipe I liked, but I couldn’t find one, so this is my own delicious version, spiced up with ginger, fruit juice, red pepper, and a little Southern Comfort! Serve over rice.
Ingredients
- 4 tablespoons olive oil
- 3 pounds skinless, boneless chicken breast halves – cut into 1 inch pieces
- 1 cup water
- 1 cup packed light brown sugar
- ¾ cup apple-grape-cherry juice
- ⅔ cup soy sauce
- ¼ cup ketchup
- ¼ cup peach-flavored bourbon liqueur (such as Southern Comfort ®)
- 2 tablespoons apple cider vinegar
- 2 cloves garlic, minced
- 1 tablespoon dried minced onion
- ¾ teaspoon crushed red pepper flakes, or to taste
- ½ teaspoon ground ginger
- ¼ cup apple-grape-cherry juice
- 2 tablespoons cornstarch
Instructions
- Heat oil in a Dutch oven or large
- heavy pan. Cook and stir chicken pieces in hot oil until lightly golden on all sides
- about 10 minutes. Transfer chicken to a bowl and set aside.
- Whisk together water
- brown sugar
- 3/4 cup fruit juice
- soy sauce
- ketchup
- bourbon liqueur
- vinegar
- garlic
- onion
- red pepper flakes
- and ginger in the Dutch oven. Bring sauce to a boil while scraping the browned bits of food off the bottom of the pot with a wooden spoon.
- Stir chicken into sauce
- then bring to a full boil over medium-high heat. Reduce heat to medium-low; simmer until sauce is reduced and thickened and chicken pieces are no longer pink in the middle
- about 20 minutes.
- Remove chicken pieces to a bowl with a slotted spoon. Stir together 1/4 cup fruit juice with cornstarch in a small bowl until smooth; whisk into sauce
- stirring constantly to avoid lumps. Bring to a simmer; cook until thickened
- about 1 minute. Return chicken pieces to sauce and stir to combine.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 8